Spicy Salmon Cakes + Tangy Carrot Ginger Dressing

Spicy, tangy + hearty with an asian flare. If you avoid fish because you can’t stand the taste, you’ll love these salmon cakes because they’re packed full of flavour without the fishiness. There is also very little prep, and they’re so versatile you can have them for breakfast, lunch or dinner. Soooooo easy but incredibly tasty!

Spicy Salmon Cakes + Tangy Carrot Ginger Dressing

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Serves: 4 servings

Ingredients

Spicy Salmon Cakes

• 1 lb fresh ground salmon
• 3 scallions thinly sliced
• 3 tbsp finely chopped cilantro
• ¼ cup onion finely diced
• 1⅓ cup mashed baked sweet potato
• 1 tbsp minced jalapeno
• 2 large eggs
• ⅓ cup panko crumbs (more if you want a firmer texture)
• zest from 1 lemon
• salt + pepper (to taste)
• sprinkle of chill flakes (if you want extra heat)
  
  

Tangy Carrot Ginger Dressing

• 1 carrot, coarsely chopped
• 1 shallot
• ¾ inch fresh ginger, peeled and sliced
• ¼ cup rice vinegar
• 2 tbsp EVOO
• 1 tbsp honey
• 1 tbsp white miso paste
• ½ tsp sesame oil
• salt + pepper to taste

Instructions

Spicy Salmon Cakes

1. Coat sweet potato (with skin on) with coconut oil
2. Bake at 400F for 45min-1hr until soft
3. Cool and mash
   
4. Combine all ingredients
5. Mix well and add extra panko for desired texture
6. Season with salt + pepper to taste (tip: fry up a mini pancake to see if the seasoning is just right)
   
7. Form into mini patties and pan fry (use coconut oil for a more exotic flavor) on medium heat until golden and cooked through
   
   

Tangy Carrot Ginger Dressing

1. Throw all ingredients in a food processor and puree until smooth.

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